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It's time...almost!

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Yes almost time for cooking and eating outside. With the recent days of sunshine and the itch to get outside, I started thinking of a sandwich that would go hand in hand with the warmer months to come. Something that is light and made with little effort. I quickly thought about the coast, with the smell of mud flats and the sight of sea gulls. It didn't take me long to "Yank" a sandwich together, and I gotta admit, we will be eating these many more times under the sun.

Crab and tuna burgers

Because they're moist and more delicate than hamburgers, handle these taste sandwiches gently during the shaping and cooking, but have at it when eating.

Cucumber sauce:

  • 1/4 c. shredded cucumber
  • 2 T. plain yogurt
  • 2 T. mayonnaise or salad dressing

Burgers:

  • 2 eggs
  • 1/2 c. shredded cucumber
  • 1/2 c. bread crumbs, seasoned or not
  • 1(6 oz.) can crab meat, drained and flaked
  • 1(6 1/2 oz.) can your favorite tuna, drained and flaked
  • 1 T. oil
  • Lettuce leaves
  • 4 English muffins, buns, bagels or any bread of your liking

In a small bowl, combine all sauce ingredients. Cover and refrigerate. In a medium bowl, beat eggs slightly and stir in 1/2 c. cucumber, bread crumbs, crab meat and tuna; mix well. Shape into 4 patties, about 3/4-inch thick. Heat oil in large skillet over medium heat until hot. Add patties and cook 6-8 minutes or until golden brown, turning once. Serve burgers on lettuce-lined, toasted English muffins; top the burgers with sauce.

I know there are many Mainers who don't like cold soup, but give this one a try, especially with this sandwich.

Chilled cucumber soup: In a food processor or blender, chop 1/2 c. parsley sprigs (optional), 1/4 c. chopped green onions and 2 T. fresh mint leaves. Add 2 lg. cucumbers that have been peeled, seeded and cut into chunks. Process until the whole is minced. Add 1 1/2 c. plain yogurt; process a couple seconds and then add 1 c. chicken broth, pureeing until combined well. Refrigerate at least 2 hours.

Now I would love to have everyone take a look at my new Youtube videos, under The Yankee Chef. You have to promise me one thing however. Don't laugh. If the camera is fuzzy in places (which I am improving by the way) or I act nervous, it's because I am a novice (or an idiot - you choose). Don't laugh at the fact that I am wearing shorts either (although my family and friends are) because of a nerve problem in my leg. Other than that, laugh!

Last modified on Thursday, 29 March 2012 12:37

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